A method of making a confectionery shell comprising the steps of: a) dipping a chilled mould member into a reservoir of liquid confectionery substance having a first composition, b) removing the chilled mould member from the reservoir, there being a layer of confectionery substance of the first composition retained on the surface of the mould member, c) depositing in a mould cavity a shot of liquid confectionery substance having a second composition, d) pressing the liquid confectionery substance of the second composition into the mould cavity using the chilled mould member with its retained layer of confectionery substance of the first composition to form a layered shell having an inner layer formed from the first composition of confectionery substance and an outer layer formed from the second composition of confectionery substance, e) removing the chilled mould member from the mould cavity.
